Salted Chocolate Shortbread Crust

1. Pre-heat oven to 350°F.
2. Add all-purpose flour, rice flour, almond meal, cocoa powder, sugar, and salt into a bowl and whisk well. Add butter and mix together with your fingers until the butter is well incorporated and the mixture holds when squeezed together.
3. Spread the mixture into a 9-inch tart pan and press it up the sides and on the bottom of the pan into an even layer.
4. Dock the crust with a fork and bake for 15 minutes. Cool completely.

Cardamom Coffee Ganache

1. Add heavy cream, coffee, and cardamom to a saucepan over medium heat. Bring to a boil and remove from the heat immediately.
2. Add chocolate into a large bowl and strain the heavy cream over the chocolate. Add salt and let six for 3 minutes. Mix well until you have a smooth ganache. If the mixture cooled down and the chocolate isn’t melting, you can place the bowl onto a double boiler or pop it in the microwave for 15 seconds and mix until smooth.

Assemble

1. Pour the ganache into the cooled tart shell and refrigerate for 3-4 hours.
2. Decorate with berries and nuts. Keep in the fridge until ready to serve!